Cherry Almond Scones
Tender, lightly sweet scones with dried cherries, almond, and a touch of lemon zest. Not too sweet - flavorful, fragrant, and perfect for serving with clotted cream and tea.
Ingredients
- 370 g (2 1/2 cups) all purpose flour
- 65 g (1/3 cup) granulated sugar plus more for sprinkling the tops
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp grated lemon zest
- 3/4 tsp kosher salt
- 142 g (10 Tbsp) cold unsalted butter, cut into a 1/2-inch dice
- 3oz (1/2 cup) dried tart cherries, coarsely chopped
- 2oz (1/2 cup) sliced blanched almonds
- 239 g (1 cup) whole cultured buttermilk
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- heavy cream for brushing the tops
Instructions
- Preheat your oven to 425°F (~220°C). Line a baking sheet with parchment paper.
- In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and lemon zest.
- Cut in the cold butter (using a pastry blender or your fingers), until the mixture resembles coarse crumbs. Mix in the cherries and almonds. Pop this mixture into the fridge for 5 minutes to ensure the butter stays cool - this will give you the best rise possible.
- Take dry mixture from the fridge and add your buttermilk, mixing with a rubber spatula until the dough just starts to come together. Do not overwork - it's ok if the dough doesn't fully come together in the bowl.
- Turn your dough out onto a lightly floured surface and pat together with your hands into a 9-inch round about 1 inch think (23cm round, 2.5cm thick).
- Cut the round into 9 slices with a floured sharp knife or metal bench knife.
- Gently place your scones on your prepared baking sheet, about 1 inch (2.5cm) apart. Brush the tops with cream and sprinkle with sugar, if desired.
- Bake for 10 minutes, then rotate your baking sheet and reduce oven temperature to 350°F (~176°C). Bake another 15 minutes, or until lightly golden brown. Cool briefly on a wire rack - serve while still warm, and enjoy!